There’s something nicely eclectic about sitting in an opulent Balinese restaurant, sipping French wine, and eating Southeast Asian inspired food courtesy of a renowned Australian chef. While such a combination could potentially risk being a little confused, this is one instance where the fusion definitely works.
If you’ve joined the hordes of Aussie tourists in Bali’s uber-westernised town of Seminyak, chances are you’ve been to Sarong, which was established in 2008 and is regarded as one of the best places to eat on the island. Head chef, Will Meyrick, is ex-Longrain and Jimmy Liks — and it shows. As well as having an equally hip ambience, there’s the same incredible cocktail list, and the same trusted staples, like pork hock and betel leaves. You’ll be left salivating over beautiful dishes like seared scallops with green nam jihm and ajwaini fish tikka. And if you have any room afterwards (which is pretty unlikely), the desserts are similarly magnificent. While you may well leave Sarong with a robust case of Bali belly, it will definitely be of the indulgent couldn’t- possibly-fit-another-thing-in kind.